Sweet n’ spicy savors

My passion for Indian food is not very old. I was always interested by the Indian culture, but its food seemed too complex with its countless spices. Not to mention that I don’t like hot spices! However, two years ago Clotilde’s sister gave us an Indian cookbook by Jody Vassallo, and we tried to make some Indian recipes in our own occidental way (not too spicy as in “hot”). Little by little I began to understand some of the complexity behind Indian food as well as its diversity and potential! I would like to show you little by little how to cook with Indian culinary wealth, as I have learned myself! Today’s recipe is a sort of butternut squash curry with carrots. In India curry varies by region and family, and it’s transmitted from parents to children.

Note: Clotilde here – Yohann is too modest to boast but this recipe will create an explosion of flavor in your mouth. You really must try it.

Serves 2 – 4 people


  • 1/2 butternut squash
  • 4 carrots
  • ½ a cup of coconut milk
  • 1 lemon
  • 1 tablespoon of fresh ginger
  • 3 cloves of garlic
  • 1 onion
  • 1 teaspoon of curcuma
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of garam masala
  • Black pepper
  • Olive oil
  • Water

Mix the ginger, garlic with the juice of one lemon. Reserve.

Put four tablespoons of olive oil in a pan at medium heat. Once the olive oil is hot add the cumin seeds. When the cumin seeds have stopped simmering (make sure NOT to burn the cumin seeds) add the chopped onion and the garlic/ginger paste, the curcuma and the garam masala with four tablespoons of water. Let the mixture simmer at low heat for 5 minutes. Peal and chop (into cubes) the butternut squash and carrots and add in the pan with ½ a glass of coconut milk. Let simmer at low heat until the butternut squash and carrots are soft (about 20-30 minutes). Remove from heat and add a pinch of black pepper.

Bon appétit! Keep posted tomorrow for a bread recipe to accompany this dish!

Why this is good for me:
This is a recipe full of beta-carotene (found in the carrots and butternut squash) and not to mention curcuma is the most powerful natural anti-infammatory substance. This is a very filling meal.
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6 thoughts on “Sweet n’ spicy savors

  1. Dominique says:

    I may try it to night…just need to get cawliflwer…

  2. sogomoso says:

    I bought the butternut squash and carrots to make this, but i didn’t there was cauliflower, glad to see that i can make it w/out though! I’ll be making this for lunchhhhh!!

  3. sogomoso says:

    That’s weird I did (tell you how it went)…. Anyhow it was delicious! As I said in the post that did not get posted, I had to replace a few ingredients, b/c i didn’t read the recipe before going shopping, but it did turn out really good! I substituted the sweet coconut flavor by honey and vegetable broth. But I think that thick coconut milk could really add to the recipe so I’ll be trying this again, with the right ingredients.
    Two questions though;
    1. When do you add the onions and ginger/garlic paste to the soup ?
    2. How much water do you usually add (full pot, half pot…?)
    I apologize in advance if there is a lag in the comments and this gets posted along with the other comment.
    Great recipe!

  4. potaufeu34 says:

    Coconut milk isn’t sweet (you can also use regular milk [non fat] if you don’t have coconut), so you don’t even need to add honey!
    1. Add the onion, ginger/garlic paste after the cumin seeds have finished simmering (as we wrote in the recipe ;))
    2. Add about a glass of water, the vegetables should bath in 2/3 of water (so they shouldn’t be entirely covered)

    Sorry about the comment problem. We are glad you enjoyed it!

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Eating Whole

A vegan & allergy-friendly lifestyle.


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a culinary journey beginning and ending at the kitchen table

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